10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 1 Cup water
  • 6 Tablespoons (45 grams) chickpea flour
  • ¾ Teaspoon savory spice blend
  • 1-1/2 Tablespoons freshly squeezed lemon juice
  • 2 Teaspoons Dijon mustard
  • Pinch of cayenne pepper
  • 1/3 Cup of vegetable broth
  • 1/2 Potato
Ultimate Health

How To Make

  1. In a small saucepan, bring the water to a boil over medium-high heat.
  2. Whisk in the chickpea flour and salt. Cook for 1 minute, whisking constantly. Reduce the heat to medium-low; cook, whisking, for 4 to 5 minutes longer, until thickened. Transfer mixture to a small, heatproof bowl; cover and refrigerate until cold.
  3. Transfer the cold chickpea mixture to a food processor or blender. Add the vegetable broth, lemon juice, mustard, and cayenne; process until blended and very creamy. Transfer to a sealable jar or another covered container.
  4. Store in the refrigerator for up to 3 months. Use as you would any other mayonnaise or aioli!
  5. Variations:
  6. Lemon Mayonnaise: Increase the lemon juice to 2 tablespoons and add 1-1/2 teaspoons of finely grated lemon zest when blending all of the ingredients in a blender.



Your email address will not be published. Required fields are marked *

Rate this recipe: